Haricots Verts Salad Recipe #377937
Cooking Light, MAY 2009
by dicentra
20 min | 10 min prep
SERVES 8
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons pine nuts, toasted and divided
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 16 large basil leaves (about 1/2 cup)
- 1 1/2 lbs French haricots vert
- 3 tablespoons chopped ready-to-use sun-dried tomatoes
- Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
- Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
- Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
- Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.
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5 stars